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Pizza

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Do ya think Creole Boudin could work as a pizza topping @SerenityNigh? Been an age since I had it but it is as some good stuff

Absolutely if you do it right. Boudin is probably thick sliced so it would need to be a heavier/deep dish pizza but there are plenty of heavy meat pizzas that could handle this.

The local favorite pizza joint has a seasonal "Sweep the Swamp" pizza with crawfish and shrimp (I'm allergic to these so I can't eat) and it's very popular. This is a variant of their "Sweep the Kitchen" which is your typical all-ingredient pizza (but I never get anchovies).
 
Tomato or white? Thick or thin crust? Round or squares? Chicago, Detroit or New York? Rome or Naples? Or even some of the alternative stuff I've seen in Japan? Plain or toppings? The eternal question of pineapple....(it's a no.) I Iove pizza. So many options that it's difficult to get bored.

I'm normally a New York Pepperoni guy, extra cheese. What's yours?

1) simple margherita
2) deep dish pepperoni

I'd be happy in life if I only had these. A local joint that I like has a prosciutto/fig pizza and a mushroom pizza that are both nice, but I stick to basics usually.
 

The local favorite pizza joint has a seasonal "Sweep the Swamp" pizza with crawfish and shrimp (I'm allergic to these so I can't eat) and it's very popular. This is a variant of their "Sweep the Kitchen" which is your typical all-ingredient pizza (but I never get anchovies).

I think any form of sea food on pizza is just wrong. It’s worse than pineapple.
 
I think any form of sea food on pizza is just wrong. It’s worse than pineapple.

cray-claw.gif
 


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